Polly Pocketsy

These little bites are packed full of flavor and are the perfect appetizer for any party 

Smoked Salmon mousse brioche 

Get six slices of brioche then use a rolling pin to flatten them . Cut off the edges then cut into small squares and brush with melted butter . Place on a baking tray and gently toast them in the oven

In a Food processor add the salmon and lemon juice then pulse a few times . Next add the cream cheese shallot dill and black pepper and blend again

Pour the cream in while the salmon is blending adding just enough to make it mousse like . Put into a piping bag and pipe onto the brioche toasts . ( if it’s warm consider putting the mousse in the fridge to firm up ) top the mousse with a little salmon caviar and some dill and enjoy